Venison Butchery, Nordic Game
Deer broken down saddle to shank, then moose sirloin and mallard: venison butchery, roasting and the Nordic garnishes that go with them.
Jacob Holmström
Swedish chef · Co-founder, Gastrologik (closed)
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 69 min total
- FREE
Introduction
- FREE
#1 Deer Butchering & Deer Tartare
- FREE
#2 Deer Saddle Roasting & Forest Butter
- FREE
#3 Deer Saddle with Blood Sauce
- FREE
#4 Pickled Beetroots & Berries
- PRO
#5 Moose Sirloin & Garnish
- PRO
#6 Forest Broth
- PRO
#7 Mallard’s Breast Butchering & Roasting
- PRO
#8 Confit Mallard’s Legs & Plating
About this course
Venison butchery opens the class on the bench, not in the field: a deer broken down, the saddle trimmed for roasting, the trim turned into tartare. Eight lessons run deer, moose sirloin and mallard from the first cut to the plated dish, each one with the sauce and the garnish that belong to it.
The order is the same for every animal. Break it down, judge what each cut can take, then choose the heat. Nordic game cooking supplies the rest: a forest butter for the roasted saddle, a blood sauce for that same cut served differently, pickled beetroots and berries, and a forest broth built off the bones.
You finish able to take a carcass apart cleanly and cook all of it, including the mallard legs most kitchens treat as an afterthought and the bones most kitchens bin. Plating is taught alongside the butchery rather than after it.
"Game rewards patience, get the temperature right and the meat does the rest."
Jacob Holmström · Executive Chef/Owner @ Restaurang Fyr
Lessons
8
Video
1 hr 9 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Take venison butchery from whole carcass to portioned saddle, loin and trim.
Roast a deer saddle to temperature and finish it with forest butter and blood sauce.
Cook moose sirloin and build the pickled beetroot and berry garnish beside it.
Butcher, roast and confit a mallard, breast and legs, then plate the pair.
Game meat today, game birds tomorrow.
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Meet your instructor
Jacob Holmström
Swedish chef · Co-founder of Gastrologik, a two-star kitchen from 2019, now closed
Jacob Holmström is a Swedish chef who grew up in his father's restaurant, which opened the year he was born. After culinary school he cooked at Linnéa in Gothenburg, then moved to France to work under Pascal Barbot at L'Astrance.
In 2011 he and Anton Bjuhr founded Gastrologik, built on product quality and a fresh, local approach to cuisine. It held two stars from 2019 and is no longer open. Here he works through deer, moose and mallard, butchery first, garnish second.
What chefs say
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Markus
Who is this course for?
New to game or long familiar
First-time and practised game cooks who want every cut worked through from bone to plate.
Game meat that tastes of the forest
Cooks who want the saddle and breast butchered, then roasted, confited and plated in sequence.
Anyone who wants to cook game well
Deer, moose and mallard enthusiasts who want game handled properly in a working kitchen.
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Nordic Game Meat: Deer, Moose & Mallard · Jacob Holmström
